ALMOND-CHERRY CLAFOUTIS
The quintessential French grandmotherly custardlike dessert, clafoutis hails from the Limousin region of France and is remarkably simple to put together. Just whiz together your batter in a blender and pour over the fruit. The tender batter swells around the cherries as it bakes in the oven. This version is gluten-free thanks the substitution of marvelous almond flour for white flour. Serves 12 V, G
1 1/2 cups pitted cherries, sliced in half
4 large eggs
3 tablespoons melted coconut oil or melted butter, cooled
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup honey
1 cup light coconut milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup almond flour confectioners’ sugar (optional)
Preheat the oven to 350°F. Divide cherries among 12 medium muffin cups. Combine the eggs, coconut oil or butter, vanilla extract, almond extract, honey, coconut milk, salt, cinnamon, and ginger in a blender. Blend for a few seconds to mix the ingredients, add the almond flour, and blend until smooth.
Pour the almond mixture over the berries in the muffin cups and bake until golden and an inserted toothpick comes out clean. Let cool for several minutes before unmolding. Serve with a dusting of confectioners’ sugar, if desired.
PISTACHIO BUTTER—DARK CHOCOLATE CUPS
If Reese’s peanut butter cups are one of the most desirable corner store treats, what would a DIY version stuffed with pistachio butter, spiked with chile, and adorned with a whisper of fleur de sel be? One word: awesome! You can skip the step of skinning the pistachios before grinding, but the centers of the cups won’t be as bright green. Use leftover pistachio butter as you would its peanut brethren on toast, crackers, or another batch of these gems. Serves 12 V, G, F
1/2 cup shelled unsalted pistachios
2 tablespoons extra-virgin olive oil
1/4 cup confectioners’ sugar
14 ounces semisweet or bittersweet dark chocolate, chopped
1/4 teaspoon chili powder or cayenne pepper
1/2 teaspoon fleur de sel
Bring a small pot of water to a boil. Add the pistachios and boil for 5 minutes. Drain and rinse under cold water. Working in batches, place the pistachios on a clean kitchen towel, fold, and rub off the skins. In a small dry skillet over medium heat, toast the pistachios until fragrant, about 4 minutes. Let cool.
Place the pistachios and olive oil in a food processor or high-powered blender and grind until smooth and buttery. Wipe down the sides as needed.
Line 24 mini muffin cups with paper liners. Melt the chocolate in a double boiler or a heatproof bowl placed over a saucepan of lightly simmering water, stirring regularly. Or, microwave the chocolate in a large microwave-safe bowl in 25-second increments on high power, stirring after each interval until melted. Stir in the chili powder or cayenne pepper. Drop 2 teaspoons of melted chocolate in each of the prepared muffin cups. Place 1 teaspoon pistachio butter on top followed by another 2 teaspoons melted chocolate. Sprinkle fleur de sel on top. Freeze until set, about 2 hours.
PISTACHIO BUTTER—DARK CHOCOLATE CUPS, page 140
RASPBERRY SEMIFREDDO WITH PECAN CRUST, page 142
RASPBERRY SEMIFREDDO WITH PECAN CRUST
For those of us that don’t own an ice cream maker, Italian semifreddo, literally meaning “partially frozen,” is a delicate, ice cream—like creamy treat within grasp. Its wonderful texture is achieved by incorporating air into the raspberry-cream mixture. Serves 12 V, F
1 cup graham cracker crumbs
2/3 cup pecans, very finely chopped
1/2 cup pure maple syrup
3 cups fresh or thawed frozen raspberries
1/4 cup coconut palm sugar or other granulated sugar
1 teaspoon vanilla extract
1 cup cold whipping cream shaved dark chocolate, to serve
Line 12 medium muffin cups with paper liners. In a medium bowl, stir together the graham cracker crumbs, pecans, and maple syrup until everything is moist. Divide the mixture among the prepared muffin cups and press down to flatten contents.
Combine the raspberries, sugar, and vanilla extract in the bowl of a food processor or blender container and puree. Pour the puree into a large bowl. Whip the cream in a second large cold bowl using a cold whisk or electric mixer on medium speed just until soft peaks form. Fold the cream into the puree using a rubber spatula, working from the bottom of the bowl, until there are no signs of the cream. Pour the mixture into the muffin cups and level the tops. Cover with plastic wrap or aluminum foil and freeze until firm, at least 4 hours.
Unmold and place in a zip-top bag for storage in the freezer. When ready to serve, let sit at room temperature for about 20 minutes to soften, and top with shaved dark chocolate, if desired.
FROZEN RASPBERRY-LEMON MUFFINS
Having ready-to-bake homemade muffins in your freezer is so convenient for those times when you have a muffin craving but lack the time or energy to make them from scratch. Serves 12 V, F
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large eggs
2/3 cup buttermilk
1/3 cup melted coconut oil or other oil
2/3 cup coconut palm sugar or other granulated sugar
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries, plus more for topping
In a large bowl, stir together the flour, baking powder, baking soda, ginger, and salt. In a second large bowl, lightly beat the eggs. Whisk in the buttermilk, oil, sugar, lemon zest, lemon juice, and vanilla extract. Add the dry ingredients to the wet ingredients and stir gently to combine. Fold in the raspberries.
Divide the mixture among 12 medium muffin cups, place 3 raspberries on top of each, and freeze until solid, about 3 hours. Unmold and transfer the frozen muffin
